Ingredients:

Directions:

Directions:

Mix flour sugar and salt in large bowl. Cut in shortening until crumbly. In small bowl, beat together with a fork, 1/2 cup water, vinegar and egg. Combine two mixtures until moistened. Divide dough into 5 portions, shape into flat round patty for rolling. Wrap in plastic or waxed paper and chill for at least 1/2 hour. Makes 2- 9 inch double crusts and one single crust. When ready to roll, lightly flour both sides of patty. put on lightly floured board or pastry cloth. .cover rolling pin with stockinet and rub in a little flour. Keep pastry round. Roll from center to 1/8 inch thickness and 2 inches larger than piepan. Fold in half or quarters, transfer to pie pan. Press with fingers to remove air pockets, flute edges and put in filling.

Preparation
Time:

Preparation
Time:

30 minutes

Personal
Notes:

Personal
Notes:

Grandma Heller used this recipe and always baked at 400 degrees. Dough keeps about 3 days in refrigerator, or it can be frozen until ready to use.

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